FYI - this is a great model for using existing university institutions to
reframe questions about our food system and lead people to a place where
they discuss preferred futures. Are any other groups out there doing this
sort of thing? If so, please post your experiences to SANet when you get a
chance. It would be interesting to keep track of your work. m3
--------------------------------------
Tomorrow is the second talk in a series on sustainable agriculture and food
at UW - Madison. Please join us to hear from two great people who grow and
bake organic food in Wisconsin!
Appetite for Change Series: Food, Community, & Sustainability
This Week -- Eat Locally, Think Globally
This Wednesday, March 8, 6:30 - 7:30 pm
Come hear ...
Randy Hughes, of Blue Farm Tortilla Chips, a farmer in Janesville,
Wisconsin who grows corn and processes delicious Blue Farm corn chips &
Kyle Tanner, of Nature's Bakery, who bakes delicious organic breads and
cookies at Madison's collective bakery
Elizabeth Waters Dining Hall, Observatory Drive west of Social Sciences.
Dining room is two floors down, take the elevator and then follow the signs.
(Dinner available from 5:30 on, residents and non-residents of Liz Waters
welcome)
Note: There is a $4 dinner special for non-residents paying cash, otherwise
prices
are double that of residents.
Sponsors: University of Wisconsin College Food Project, F. H. King Students
of Sustainable Agriculture, UW Residence Halls Dining Services, Institute
for Environmental Studies, and Center for Integrated Agricultural Systems
Contact: Jack Kloppenburg (608/262-6867, 231-3058)
[For those of you who don't know Jack, he is a food systems activist &
professor in the Rural Sociology Department on the UW-Madison campus.]
Michelle Miller
Pesticide Use and Risk Reduction Project
Center for Integrated Agricultural Systems
University of Wisconsin - Madison
U.S. Mail: 146 Agriculture Hall 608.262.7135
Campus: 1535 Observatory Drive 608.262.5200
Madison, WI 53706 fax 265.3020
www.wisc.edu/cias/ mmmille6@facstaff.wisc.edu
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